"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock


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This recipe for TANGY BAKED BRIE, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, February 10, 2009


1/2 cup pecans, chopped
1 jalapeño pepper, stemmed, seeded, finely chopped
1/4 cup apricot preserves
4-inch round (8 oz.) Brie cheese with rind (room temperature
1 loaf skinny French baguette
vegetable spray

1. Preheat oven to 425º.
2. Mix preserves and jalapeño.
3. Cut Brie in half horizontally. Place cut side up on round pizza stone (or cookie sheet).
4. Spread 1/2 preserves and jalapeño over bottom 1/2 of Brie. Sprinkle with 1/2 of pecans.
5. Spread remaining preserves and jalapeño over bottom half of Brie. Sprinkle with rest of pecans.
6. Top bottom half with remaining Brie.
7. Slice baguette into 1/4-inch slices. Spray or brush with oil.
8. Arrange around Brie. Bake 8-10 minutes. Let stand 8-10 minutes before serving.




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